This dish can be served as a first course or a salad course, but will also go nicely alongside meat or poultry for the main dish. It

Yield:6

Ingredients:

avocados - 2 ripe

orange juice - ¼ cup, plus extra for dipping

mango - 1

chives - 4 whole

cilantro - About 4 stems

pomegranate seeds - ½ cup

lime - Juice of 1

black pepper - Salt and freshly ground to taste

endives - 1-2 bunches for serving

Instructions:

1. Cut the avocado flesh into ½-inch cubes and dip them into some extra orange juice to prevent them from turning brown (you can even soak them in the orange juice for up to 1 hour before the avocado will turn soft, but if you will not be using them right away, it’s better just to brush them).
2. Cut the mango flesh into ½-inch cubes. Chop both chives and cilantro into very fine pieces.
3. Combine all ingredients (except endives) together in a large bowl. Separate endives into individual leaves. Slice a thin sliver off the outer edge of each leaf to make it stand and spoon salsa into each endive leaf. Arrange on a serving platter. Serve chilled.

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